INTERMEDIATE LEVEL 3
Welcome to our course information page!
Our Classroom Options
Option 1
Online Self-paced TrainingDuration: 8 hours
This is a convenient, budget-friendly option. You can start at any time and finish at your own pace. The certificate is automatically available immediately after completion.
Option 2
Virtual Classroom TrainingDuration: 1 day
Join our next instructor-led virtual classroom via Zoom. You can contact us by visiting the link below for available dates, pricing and/or registration.
Option 3
Physical Classroom TrainingDuration: 1 day
Our physical classrooms are based on demand and ideal for companies interested in onsite, in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.
Course Information
Course Introduction
This intermediate-level BRCGS for Food Safety course will provide the learner with a thorough understanding of the differences between Issue 8 and Issue 9 of the standard and an overview of all the requirements of the Issue 9 clauses.
We highly recommend this course for anyone currently involved in developing and maintaining the company’s BRCGS for Food Safety system.
Who Should Attend?
The following people will benefit significantly by attending this course:
- Managers / Supervisors (directly involved in food manufacturing/processing)
- QA & QC Managers
- HACCP / Food Safety Teams
- Internal & Supplier Auditors
- Top Management and Business Owners
Minimum Prerequisite Requirements
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses or have equivalent knowledge and/or experience before attending this course:
Any one or more of the Basic Food Safety, GMP or HACCP courses (Level 2 and up).
Course Outline
- FOOD SAFETY AND THE BRC GLOBAL STANDARD
- Benefits of the BRCGS Standard
- The Expectations of the Standard
- A Brief Summary of the Differences Between Issues 8 and Issue 9 (more details will be provided during the complete overview of Issue 9)
- AN OVERVIEW OF THE AUDIT PROTOCOL
- A Basic Overview of the BRCGS Issue 9 Audit Protocol
- AN OVERVIEW OF THE BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 9 REQUIREMENTS
- An Overview of the Senior Management Commitment and Continual Improvement Requirements Changes
- An Overview of the Food Safety Plan – HACCP Requirements Changes
- An Overview of the Food Safety and Quality Management System Requirements Changes
- An Overview of the Site Standards Requirements Changes
- An Overview of the Product Control Requirements Changes
- An Overview of the Process Control Requirements Changes
- An Overview of the Personnel Requirements Changes
- An Overview of the Production Risk Zones – High Risk, High Care and Ambient High Care Changes
- An Overview of the Requirements for Traded Products Changes
- ASSESSMENT
Course Benefits
How will this course benefit the learner?
- After successful completion, the learner should have a better understanding of the key changes in Issue 9 of the standard and an overview of all the Issue 9 requirements.
- The learner will receive a certificate of achievement. A course pass rate of 70% is required to receive a course certificate.
- The learner will be assessed to determine competency.
- This course is presented by our industry and subject matter experts.
Upcoming Virtual Classroom Training Events
Bookings two weeks in advance are essential. Please note that we also offer on-demand virtual and physical classroom training for this course. In the contact form below, tell us about your preferences, and we will contact you to make the necessary arrangements.
Venue: Virtual via Zoom
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
| 04 April 2025 | 09 May 2025 | 13 June 2025 | 18 July 2025 |
Contact us here for pricing and/or registration. We will be in touch shortly!
COURSE CODE: FS52
